Flanders Red Ale Recipe - Flanders Red Sour Sale

Recipe Info

Recipe Image

Flanders Red Sour Sale

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
90 min
75%
My first attempt at a Flanders Red Sour Ale. I enjoy this style very much for its tart cherry-like flavors. Will attempt with Rodenbach Alexander dregs and Wyeast 3763 as backup in case I am unable to get fermentation going.

Fermentables

36% - Vienna - DE
4
37
4
Mash
23% - Bohemian Pilsner - DE
2.5
38
1
Mash
9% - Aromatic Malt - US
1
35
20
Mash
9% - CaraVienna - BE
1
34
22
Mash
5% - Special B - BE
0.5
30
180
Mash
18% - Unmalted Wheat - BE
2
35
2
Mash

Hops

Tettnang
1
Pellet
Boil
60 min(s)
3.5
12.2

Yeast

Wyeast Roeselare Ale Blend
88%

Other Stuff

American Oak Chips - Medium Toast
2
oz
Secondary
Calcium Chloride (grams)
1
each
Mash
Montmorency Cherry Juice
32
floz
Secondary

Mash Steps

Saccharification Rest
Decoction
158
60 min

Special Instructions

1.
Multistep Mash if desired... Take 90% of grain and mash at 122F, take 10% of grain and raw wheat and mash at 145 for 15 minutes.
2.
Combine raw wheat mash with main mash and raise to 145F for 40 minutes. Then raise to 162F for 30 minutes.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Flanders Red Sour Sale
Flanders Red Ale
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.060 OG
  • 1.007 FG
  • 12.2 IBU (tinseth) Bitterness
  • 0.21 BG:GU
  • 15.9° SRM Color
  • 75% Efficiency
  • 6.8% ABV Alcohol
  • 197 per 12oz Calories
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